Cod with Coconut, Lime, and Lemongrass Curry Sauce

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.